Creamy Carrot Casserole Recipe

Creamy Carrot Casserole Recipe

My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah

Directions

Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.

In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, for 30 minutes.Yield: 8 servings.

Originally published as Creamy Carrot Casserole in Country Woman
May/June 1993, p31

Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.

In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, for 30 minutes.Yield: 8 servings.

Originally published as Creamy Carrot Casserole in Country Woman
May/June 1993, p31

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Frances E. User ID: 2750773285001

Reviewed Mar. 12, 2018

"It was okay and I like to eat healthy carrots but next time I will butter the bread crumbs and try them instead of the Ritz crackers as PrplMonky5 suggested."

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Virginia User ID: 229001284963

Reviewed Mar. 12, 2018

"Except for the Ritz crackers and cheese, this is the same recipe that appeared in Yankee Magazine over 20 years ago. Please give credit where credit due!"

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lorrielu User ID: 5639571284942

Reviewed Mar. 12, 2018

"I followed the recipe exactly, and it is delicious...something different and we grow carrots, we will enjoy this a lot"

MY REVIEW

PrplMonky5 User ID: 6612040248966

Reviewed Jan. 9, 2018

"I really enjoyed this! My husband thought it was just so-so, but whatever, this is my TOH account!!! I used olive oil mayo and that worked fine. I had leftover baby carrots and found this recipe. I cut it in half and that works fine. I didn't grate the onion, just chopped finely. To get buttered bread crumbs, I simply added some melted butter to dry bread crumbs. I'll be making this again for sure.

Update: I tried this again tonight and I feel like the recipe was altered since I last reviewed. I specifically remembered it saying "buttered bread crumbs", not any of the cracker stuff it says. It didn't quite taste as good either. I don't know what happened. I'll be doing my own topping on this recipe from now on with buttered bread crumbs and butter. I might also lower the amount of "reserved liquid", it was way too liquidy. I'll still make this again but with changes. If I had rated it as it stands now, it would have been more like a 4-star.

Update 2: Back to tasting amazing with buttered Italian bread crumbs and half of the reserved liquid!"